4 tablespoons butter or non-dairy margarine to keep it dairy-free
1 medium onion, chopped
3 celery stalks, cut crosswise in ¼" slices
½ teaspoon kosher salt
1 teaspoon ground sage
1 teaspoon dry thyme
10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
1½ cups chicken or vegetable broth
1 egg
Optional garnish: ¼ cup fresh parsley, chopped
Instructions
Preheat oven to 350 degrees F. Melt butter in a large pan. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. Add bread cubes and gently stir them into the onion mixture. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. In a small bowl, gently whisk the egg and add it to the stuffing mix. Continue to fold everything until the egg is incorporated. Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.
Recipe by Savory Sweet Life at https://savorysweetlife.com/thanksgiving-stuffing-recipe/